Tuscan Stuffed Pasta Shells (vegan)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 medium zucchini, unpeeled
• 16 -20 large pasta shells (suitable for stuffing)
• 1 lb firm tofu
• 1/4 cup kalamata olive, finely diced
• 2 tablespoons fresh rosemary leaves, finely minced
• 2 tablespoons fresh lavender leaves, finely minced
• 1 tablespoon fresh greek oregano, finely minced
• 5 sun-dried tomatoes, diced
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 cups pasta sauce

Recipe

• 1 grate the zucchini and set aside.
• 2 in a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
• 3 drain and rinse pasta with cold water. set aside.
• 4 preheat oven to 350 degrees.
• 5 place the grated zucchini in a large mixing bowl. crumble the tofu and add to the bowl. add remaining ingredients except for the olive oil and pasta sauce. mix well.
• 6 coat a 13"x 9" baking dish with olive oil.
• 7 fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
• 8 arrange the shells, filling side up in the prepared baking dish.
• 9 pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
• 10 cover with aluminum foil and bake 20 minutes.
• 11 remove aluminum foil last 5 minutes of baking.
• 12 serve hot.